Cheese Ravioli with Butternut Squash

WOW! It's almost 2012 and I still haven't seen any snow stick to the ground this winter. Today, on New Year's Eve, it's almost 50 degrees! Unbelievable!! Definitely still feels like fall...

With that mindset, I made this really fast and delicious Cheese Ravioli with Butternut Squash. It reminded me of fall with it's smooth and toasty flavors and was simple enough to be made for a quick lunch. Hurry! Make this before it starts feeling like winter again! :)



Cheese Ravioli with Butternut Squash

Serves 4

2 Tbsp olive oil
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
Kosher salt and pepper
2 cloves garlic, thinly sliced
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen) - I prefer fresh goat-cheese ravioli
1/4 cup grated Parmesan

Heat the oil in a large nonstick skillet over medium heat. Add the squash, season
with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.

Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Mac and Cheese Cups

I first saw these at a 1st birthday party for one of Mr. Man's friends. They were so adorable and I loved the concept of a mess-free (well, sort of) mac and cheese. I decided to steal the idea and make them for Mr. Man's 1st birthday party.

The only change I made to the original recipe was to add a little garlic salt and pepper. I thought the mac and cheese plain needed a little more pizazz. The recipe states "to taste" which for me, came to about 1/2 tsp. or so of each.

They were great for the kids but the adults also loved them. I am not admitting to how many I consumed during the party...that would be too embarrassing.




Mac and Cheese Cups
yield: about 12 cups

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
garlic salt and pepper, to taste.
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, garlic salt, pepper, and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Smoked Mozzarella and Chicken Frittata

I have to apologize for this recipe. You see, I have had it a long time and have been holding out on you! I saw a frittata recipe a long time ago and though "Hey, that look like quiche...I like quiche - let's do this!" But then a came across/ thought up recipes for other treats like gooey pasta bakes with Italian sausage and apple cake with homemade caramel sauce (all coming your way soon) so this one got thrown to the back burner.

But, when I made it recently, I realized the error of my ways. This recipe was really good and worthy of it's very own post. What I like here is the method...frittata are fun, easy, and always impressive (and cute!) when in mini form. I actually prefer this method in the muffin tin because they are more manageable. You don't have to worry as much about the edges being rubbery and the center still liquid. They bake nice and evenly. Plus, you can be free to add/ substitute other ingredients. I have also made Bacon-Cheddar Frittatas with this very same recipe - I just subbed out the chicken and mozzarella and added in the bacon-cheddar duo (Which, by the way, my husband loved just a bit more than these...in the end I liked the chicken-mozzarella version best and it's my blog so here you go :) But don't worry, he wasn't too heart broken).



Mini Smoked Mozzarella and Roast Chicken Frittata

1/2 pound orzo pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced roast chicken breast
5 ounces smoked mozzarella cheese, diced
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 onion, diced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander.

Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add pasta, chicken, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are just below the top. Bake until just firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Grilled Basil Shrimp

Another great way to fill up but not fill out during summer is to cook and enjoy shrimp. Shrimp is so versatile because it absorbs the flavors around it. This makes it perfect for a rich and delicious marinade.

This grilled basil shrimp combines the freshness of lemon and basil with the savory flavors of garlic and spicy brown mustard. These shrimp are the perfect topping for pasta or a salad or as an elegant, yet simple, appetizer for a party!



Grilled Basil Shrimp

1lb. fresh shrimp, peeled and deveined
3 T. spicy brown mustard
3 T. lemon juice, freshly squeezed
2 T. garlic, minced
1/3 C. fresh basil, chopped
1 tsp. salt
1/2 tsp. pepper
2 1/2 T. butter, melted
2 1/2 T. extra virgin olive oil
Wooden skewers

In a small bowl, combine the mustard, lemon juice, garlic, basil, salt, pepper, melted butter, and oil. Whisk to combine well. Add the shrimp and marinate in the refrigerator 1 hour or up to overnight.

Preheat grill to medium-high heat. Remove shrimp from marinade and thread onto the wooden skewers. Discard marinade. Lightly oil grill grates and arrange skewers on grill. Grill 4-5 min., turning once, or until opaque.

*Note: Grilling really lends the best flavor. To cook indoors, saute shrimp by removing from marinade and cooking in skillet over medium-high heat for 5 mins. or until opaque, making sure to turn shrimp while cooking.

Serve with a side of linguini, over salad, or as an appetizer.

Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

This dish is a quick, delicious way to enjoy pasta in the springtime. The asparagus, sun-dried tomatoes, and lemon zest add brightness and rich flavor to the dish. However, the star of this meal is the Boursin. It's a creamy French cheese that is flavored with garlic and herbs. The Boursin takes this dish from a simple, pasta casserole to a creamy, dreamy comfort food.



Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

2 chicken breasts, shredded (I used the breast meat from 1 roasted chicken)
1/3 C. pine nuts, lightly toasted
8 oz. Farfalle (bow tie) pasta
14 Medium asparagus spears, cut into 1/2 inch pieces
1 T. olive oil
4 large garlic cloves
1/3 C. sun-dried tomatoes, chopped
1/4 C. Parmesan or Romano cheese
2/3 C. (4 oz.) Garlic and Herb Boursin
1 T. fresh dill, chopped
1 lemon, zested and juiced
salt and pepper, to taste.

Place the pine nuts in a small, dry skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.

Bring a large pot of water to boil. Add the pasta and cook until barely tender, about 8-10 minutes. Add the asparagus to the water and cook until tender-crisp, 1-2 minutes. Reserve 1 cup of the pasta/ asparagus water. Drain the pasta and asparagus and set aside.

Set the pot over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly browned, 1-2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes, Parmesan cheese, Boursin, dill, lemon juice, and lemon zest. Toss to combine. Stir in the pine nuts. Salt and pepper to taste. Serve immediately and enjoy!

Chicken with Creamy Mustard Marsala Sauce

I LOVE pasta. To me, there's nothing better than my mom's homemade spaghetti - it's just comfort food to me. I also love a good cream sauce over pastas because they are warm, inviting, and just plain tastey! Pasta is also one of the very few things that I will eat the next day. Leftovers just aren't my favorite, but pasta always seems to hold up and be just as flavorful (if not more flavorful!) the next day. I found this recipe and thought that it was a wonderful combination of traditional Chicken Marsala but with a little extra kick from the Dijon mustard and rich creaminess from the marscarpone cheese. It comes together easily and could be used for a date night or on a night you want a rich, home-cooked meal.

When choosing mushrooms for this recipe, just go with ones you like. You can choose any variety you like and are familiar with (like a cremini, which is readily available at the supermarket) or branch out and try a new variety. Anything you choose will be great! I decided to go with Baby Bellas (baby portabella mushrooms) because they are small and easy to slice but still maintain the full, beefy flavor of a good portabella mushroom.

I hope you enjoy this recipe as much as I did!!

Chicken with Creamy Mustard Marsala Sauce

1 1/2 pounds boneless skinless chicken breasts, sliced

Salt

Ground black pepper
2 T. Olive Oil

5 T. butter, divided
3/4 cup chopped onion
1 pound baby portabella mushrooms, sliced
3 T. minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese

2 T. Dijon mustard
2 T. chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces pasta noodles (like fettuccine or spaghetti noodles)

Season the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes.

Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta noodles and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Adapted slightly from Giada DiLaurentiis

Pasta with Pesto, Shrimp, and Cherry Tomatoes

I also found this amazing recipe in my Bride and Groom cookbook. It's perfectly portioned for two generous servings. I recommend being adventurous and making your own pesto, but using the convenient premade jars of pesto will work just as well. This recipe comes together quickly for a tasty, elegant, but fast dinner. Served with a glass of white wine, it would make the perfect date night dinner!


Pasta with Pesto, Shrimp, and Cherry Tomatoes
(adapted from Bride & Groom: First and Forever Cookbook)

8 oz. angel hair pasta
1 Tbs. olive oil
salt
freshly ground pepper
8 oz. large shrimp, peeled and deveined
2 tsp. garlic, minced or pressed
1/2 cup Pesto, homemade or purchased (recipe below)
1 cup halved cherry tomatoes
grated Parmesan cheese

Fill a large sauce pot with water and salt. Bring to a boil over high heat. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, but reserve 1 cup of the pasta water.

Heat the olive oil in the same pan, over medium heat. Add the shrimp and cook for about 1 minute. Turn the shrimp over and add the garlic. Continue to cook until the shrimp is opaque in the center, about 1 minute more. Add the reserved cooking water and pesto and stir until incorporated. Add the pasta and tomatoes and toss to combine. Season with salt and pepper, to taste. Serve and enjoy!


Pesto
Makes 1 1/4 cups

1/2 cup pine nuts
4 cups fresh basil leaves
1 1/2 tsp. garlic, roughly chopped
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup extra virgin olive oil
3/4 cup grated Parmesan cheese

Preheat the oven to 325 degrees. Spread the pine nuts on a baking sheet and cook until aromatic and golden brown, about 8 to 10 minutes. Stir the nuts frequently to avoid burning. Remove and let cool.

Combine basil, pine nuts, garlic, lemon juice, salt, and pepper in the bowl of a food processor. Process until the ingredients are well incorporated, about 15 seconds. Scrape down the sides of the bowl. Turn the processor back on and slowly add the olive oil. Add the cheese and pulse until the mixture comes together and looks like a thick paste.

Beef and Cheese Manicotti

This recipe comes from the first Giada De Laurentiis book I ever received. It is a delicious Italian-American staple that requires some time to assemble, but is always worth the effort. This recipe is also great to make ahead and freeze for those nights when you want a hearty, comforting dinner, but don't feel like cooking!


Beef and Cheese Manicotti
(Adapted from Giada De Laurentiis)

1/2 lb. ground beef
1/2 cup onion, finely chopped
15 oz. ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 Tbs. flat-leaf parsley , chopped
2 Tbs. fresh basil, chopped
2 garlic cloves, minced or pressed
1 1/2 tsp. garlic salt
1 tsp. freshly ground black pepper
2 tsp. olive oil
1 (8 oz) box Manicotti pasta
2 cups Marinara sauce

Heat a skillet over medium-high heat. Add the ground beef and onion and saute until the meat is brown and the onions are tender. Drain any grease. Cool slightly.

In a medium bowl, mix the ricotta cheese, 1 cup of the mozzarella, 1/4 cup of the Parmesan cheese, parsley, basil, garlic, salt and pepper. Stir in the meat and onion mixture. Stir to combine thoroughly.

Brush 1 tsp. of the olive oil over a large baking sheet. Bring a large pot of salted water to boil. Add the Manicotti and cook until softened but still firm, about 6 minutes. Using a slotted spoon, transfer the Manicotti rom the pot to the prepared baking dish and let cool.

Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13X9 pan. Spoon 1/2 cup of Marinara on the bottom. Fill the Manicotti with the cheese-meat mixture.

**I use a gallon Ziplock bag, fill with mixture and cut the corner to make a piping bag. This allows me to neatly fill each of the Manicotti with a lot of filling with less mess!

Arrange the pasta in a single layer. Spoon the remaining marinara over the pasta. Top with the remaining mozzarella and Parmesan cheeses.

Bake, uncovered, until it is heated through and the sauce bubbles, about 35 minutes.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

This recipe was given to me by my Uncle Tom. It is a delicious and hearty pasta dish that could be a side dish or stand alone as a main course meal. I thought the technique of using the oil from the sun-dried tomatoes was genius! It really adds great flavor to the sausage and ties the rest of the dish together.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

(Adapted from Giada DeLaurentiis)

3/4 C. Sun-Dried tomatoes packed in oil, sliced

2 Tb. oil from sun-dried tomatoes

1 Lb. Italian sausage (hot or mild), casings removed

2 (8 oz.) packages frozen artichoke hearts, thawed

2 Lg. garlic cloves, chopped

1 3/4 C. Chicken broth

1/2 C. Dry white wine

1/4 C. tomato paste

Sugar, to taste

Salt

12 Oz. pasta, such as penne, farfalle, or rigatoni

1/2 C. freshly shredded parmesan cheese, plus more for topping

1/3 C. fresh basil, chopped

1/4 C. flat leaf parsley, chopped

8 Oz. fresh mozzarella, drained and cubed (optional)

Freshly ground pepper

Heat the oil from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until brown, breaking up the meat into bite-sized pieces. Transfer sausage to a bowl.

Add the artichokes and garlic to the skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, tomato paste, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly. Add a small amount of sugar to the sauce only if the tomatoes are too tart.

Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain the pasta, do not rinse. Add the pasta, sausage, and 1/2 C. of parmesan cheese, basil, and parsley to the atrichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season the mixture to taste with salt and pepper. Serve with additional parmesan cheese on top.